Dill Pickle Deviled Eggs (Print Version)
# Ingredients:
→ Base Ingredients
01 -
12 large eggs
02 -
5 tablespoons mayonnaise
03 -
2 tablespoons finely chopped dill pickles, plus extra for garnish
04 -
1 tablespoon dill pickle juice
05 -
2 teaspoons yellow mustard
06 -
Fresh dill, finely chopped, for garnish
# Instructions:
01 -
Arrange eggs in a single layer in a large pot and add water until it's about 1⁄2-inch above the eggs.
02 -
Bring water to a boil, stirring occasionally to center the yolks. Once boiling, cover the pot, remove from heat, and let sit for exactly 14 minutes.
03 -
While eggs cook, prepare an ice water bath. Transfer cooked eggs to the ice bath using a slotted spoon and let cool for 1-2 minutes.
04 -
Peel eggs under running water and pat dry. Carefully cut each egg in half lengthwise and remove yolks to a medium bowl. Set whites aside.
05 -
Combine egg yolks with mayonnaise, chopped pickles, pickle juice, and mustard. Mash with a fork or use a handheld mixer until smooth and well combined.
06 -
Fill each egg white half with the prepared yolk mixture either by spooning or piping. Garnish with fresh dill and additional chopped pickles.
# Notes:
01 -
Can be made ahead and refrigerated
02 -
Perfect for parties and gatherings